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Kitchn has published a pumpkin spice espresso martini recipe that combines espresso or cold brew concentrate, vodka, coffee liqueur, homemade pumpkin-spice syrup and half-and-half. The syrup makes enough for about eight drinks and can be refrigerated for up to one month, according to the recipe. The article gives preparation guidance but does not list the cocktail’s alcohol content.
Kitchn has published a pumpkin spice espresso martini recipe that combines espresso, vodka and coffee liqueur with homemade syrup containing pumpkin purée, brown sugar and pumpkin pie spice. The recipe serves one cocktail, takes about 10 minutes of preparation plus five minutes of cooking for the syrup, and offers a seasonal variation on the espresso martini.
The recipe, credited to Kitchn contributors Erin Merhar and Topher Leo, replaces ordinary simple syrup with a pumpkin-spice version. The syrup uses water, light brown sugar, granulated sugar, pumpkin purée, pumpkin pie spice and vanilla extract. Kitchn says one batch makes about one cup, enough for eight martinis; it can also be stirred into coffee.
For one drink, the ingredient list calls for one ounce of espresso or undiluted cold brew concentrate, two ounces of vodka, one ounce of coffee liqueur, one ounce of the syrup and one ounce of half-and-half. The directions say to cook the syrup ingredients for two to three minutes, then let the mixture cool completely. Shake the cocktail ingredients with ice until the shaker is frosty, strain into a chilled martini glass and garnish with coffee beans and pumpkin pie spice.
Kitchn says the syrup should be refrigerated for up to one month and stirred well before use. The recipe allows decaffeinated espresso, says half-and-half can be left out for a less creamy drink, and suggests unflavored non-dairy coffee creamer as an alternative. The source does not provide nutrition information or an alcohol-by-volume estimate.
A Make-Ahead Syrup for Fall Drinks
The recipe’s practical feature is its make-ahead syrup: one batch is intended for several cocktails, rather than requiring cooks to measure and mix pumpkin, sugar and spices for every serving. The same syrup can flavor coffee, giving readers an additional use for the prepared mixture.
For people planning a gathering, the directions provide a repeatable formula and a way to do some preparation in advance. The recipe also makes clear that the drink contains vodka and coffee liqueur; its smooth, creamy description should not be taken to mean it is low in alcohol. Readers who want to limit or avoid alcohol can leave out the spirits, though the article does not provide a tested nonalcoholic version.
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How the Recipe Changes the Classic
Kitchn describes the drink as building on an espresso martini formula, with pumpkin-spice syrup taking the place of plain simple syrup. The addition of pumpkin purée and half-and-half gives the recipe its seasonal flavor and creamier finish. Espresso or concentrated cold brew supplies the coffee component, while coffee liqueur adds another coffee-based ingredient.
The recipe’s tester, Topher Leo, wrote that the syrup was easy to prepare ahead and described the cocktail as a fall variation for espresso martini drinkers. That is a personal tasting assessment, not a measurement of the drink’s strength. The source does not compare the recipe’s alcohol content with other espresso martinis.
“Half espresso martini, half pumpkin spice latte”
— Kitchn recipe description
Alcohol Content and Serving Details
Kitchn’s supplied recipe does not state the cocktail’s alcohol-by-volume, calories or sugar content, and it does not quantify caffeine. Actual amounts may vary with the brands and preparations used, including the strength of the espresso or cold brew concentrate and the coffee liqueur.
The source also does not give a tested alcohol-free adaptation or specify how long the finished cocktail keeps. Its one-month storage guidance applies to the pumpkin-spice syrup, not to a prepared drink. The recipe is written for one cocktail, and no further serving or batch-size guidance for the finished drink is included.
Prepare the Syrup Before Shaking
The next step for readers following the recipe is to cook the syrup and let it cool completely before mixing a cocktail. Kitchn advises refrigerating the syrup and stirring it before measuring a one-ounce portion into the shaker. The drink is then shaken with ice and strained into a chilled glass.
Readers should treat it as an alcoholic cocktail, measure servings responsibly and avoid driving after drinking. The source does not announce follow-up testing, a revised recipe or additional serving guidance. Any future changes or further information about nutrition and alcohol content remain unreported.
Key Questions
What goes into Kitchn’s pumpkin spice espresso martini?
One serving calls for espresso or cold brew concentrate, vodka, coffee liqueur, pumpkin-spice syrup and half-and-half. The recipe suggests coffee beans and pumpkin pie spice for garnish.
How much syrup does the recipe make?
The recipe makes about one cup of syrup, which Kitchn says is enough for approximately eight martinis. The syrup can also be used to sweeten coffee.
How long can the pumpkin-spice syrup be stored?
Kitchn says to refrigerate the syrup for up to one month and stir it well before using. That storage guidance is for the syrup, not the finished cocktail.
Can the cocktail be made without dairy or caffeine?
Kitchn says half-and-half can be omitted or replaced with an unflavored non-dairy coffee creamer. Decaffeinated espresso is also an option. The source does not provide a tested alcohol-free version.
Does the recipe state how strong the drink is?
No. The recipe lists two ounces of vodka and one ounce of coffee liqueur per serving but provides no alcohol-by-volume estimate. The actual strength can depend on the products used.
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